Broccoli and Tofu with Spicy Peanut Sauce
Broccoli & Tofu
1 lb firm tofu
1 lb broccoli
1-2 tbsp peanut or canola oil
2 c chopped onion
1 tbsp fresh grated ginger
4 medium cloves garlic, minced
¾ tsp salt
2 scallions, minced (greens and white)
Spicy Peanut Sauce (make in advance)
1 c coarsely chopped peanuts, lightly toasted (optional)
You can cut tofu into 1-inch cubes, place in sauce pan, cover with water and simmer about 10 minutes. I prefer to fry then in small amount of oil in frying pan. I have found that if you put tofu cubes and oil in the pan and then turn to medium heat you can stir fry then without too much trouble. Either method - when done drain on paper towels when cooking is complete.
Trim broccoli, shave off tough skins. Cut stalks diagonally into thin slices. Coarsely chop florets.
Heat frying pan. Add onion and oil. Stir fry about 2 minutes over high heat. Add broccoli, ginger, garlic and salt. Continue to stir fry over high heat for about 5 minutes or until the broccoli is bright green and just tender. Stir in precooked tofu and scallions; cook for a few minutes more. Add sauce, stirring until everything is well coated. Serve immediately over rice, top with chopped peanuts.
Spicy Peanut Sauce
¾ c good peanut butter
¾ c hot water
6 tbsp vinegar (rice or cider)
3 tbs soy sauce
3 tbsp blackstrap molasses
Cayenne to taste
Place peanut butter and hot water in small bowl, mash together until mixture is uniform. Whisk in remaining ingredients. Set aside until needed for stir fry.
Note: I don't like Tofu...it really repulses me. This was my first attempt ever to cook with it. I stir fried it as directed. I was glad my portion of this dish only had a few pieces. Ron said it was tasteless and would have been better if it was smaller cubes. I also forgot the cayenne pepper. But we both liked the dish and I'll make it again.